White Chicken Enchiladas

White Chicken Enchiladas – our favorite chicken enchilada recipe! SO creamy and delicious! No cream of anything soup! Tortillas stuffed with chicken and cheese and topped with a quick white sauce made with flour, butter, chicken broth, sour cream, and green chiles. Ready in about 30 minutes. We love these easy creamy white chicken enchiladas!

baking dish of white chicken enchiladas

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Easy Chicken Enchiladas

These White Chicken Enchiladas are out of this world delicious! The creamy and savory filling is made with tender shredded chicken, gooey Monterey Jack cheese, and a touch of sour cream and green chilies for some added zing. And when that filling is wrapped in soft flour tortillas and smothered with a rich and flavorful white sauce, you’ve got a dish that’s simply irresistible. Every bite is bursting with flavor! These white chicken enchiladas are sure to become a new favorite in your household – trust me, you won’t be disappointed!

How to Make White Chicken Enchiladas

This dish is super easy to make with only a few simple ingredients. Preheat the oven and spray a 9×13 pan with cooking spray. In a large bowl, mix chicken and shredded cheese. Place the chicken mixture down the center of each tortilla. Roll up in tortillas and place seam-side down in the baking dish.

In a medium saucepan, melt butter. Whisk in flour over medium-high heat and cook for 1 minute. Add broth and whisk until smooth. Allow the sauce to thicken. Remove from heat and stir in sour cream and chilies. Season with salt and black pepper.

Pour sauce over enchiladas and top with remaining cheese. Bake in a preheated oven until heated through. Pop the pan under the broiler and broil until the cheese starts to brown. Garnish with fresh cilantro.

Helpful Tips & Frequently Asked Questions

  • I use a store-bought rotisserie chicken for the chicken in this recipe.
    • You can use any cooked chopped chicken you have on hand.
    • Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken.
  • I like to use low-carb flour tortillas.
    • Can use corn tortillas.
  • Variations/Additions:
    • onions
    • bell peppers
    • jalapeños
    • cumin
    • garlic powder
    • chili powder
  • You can use any cheese you enjoy in this dish. Cheddar cheese, Pepper Jack, or a Mexican-blend of cheeses all work great.
  • Store leftovers in an airtight container in the fridge.
White Chicken Enchiladas - went to a dinner party last weekend had these enchiladas. They were SO good! SO creamy and delicious! No Cream of Anything Soup in them either! Wishing I had some leftovers for dinner tonight.

What to Serve with Enchilada Casserole

These Sour Cream Chicken Enchiladas have quickly become a favorite at our house. We eat them at least once a month. Of course, the enchiladas themselves are delicious, but you can really take your meal to the next level with the right side dishes. I love serving Mexican rice and refried beans alongside my enchiladas. Another great option is our Mexican chopped salad with lots of veggies and a zesty dressing. And let’s not forget about chips and salsa or guacamole – they make for the perfect appetizer or snack while waiting for the enchiladas to bake. No matter what you choose, your taste buds are in for a treat with these delicious chicken enchiladas and sides.

Looking for more side dish ideas? Here are some popular recipes from the website:

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baking dish of white chicken enchiladas

White Chicken Enchiladas

Yield: 4 people
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
White Chicken Enchiladas – our favorite chicken enchilada recipe! SO creamy and delicious! No cream of anything soup! Tortillas stuffed with chicken and cheese and topped with a quick white sauce made with flour, butter, chicken broth, sour cream, and green chiles. Ready in about 30 minutes. We love these easy creamy white chicken enchiladas!



  • Preheat oven to 350ºF. Spray a 9×13 pan with cooking spray.
  • Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
  • In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
  • Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.


I used half a rotisserie chicken for the shredded chicken in this recipe.


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plate of white chicken enchiladas



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  1. Easy and so delicious. I made a little more sauce because I was afraid it wouldn’t be enough but it was – so I will use the extra for chicken nachos. I added a little Tajin but not enough to overwhelm the sauce. And I spread a little sauce in bottom of casserole before adding the rolled tortillas. I will definitely be making this again. Thanks for another excellent recipe.

  2. I would leave 6 stars except I changed some of the amounts to serve more people. This recipe is so simple and so delicious. I couldn’t believe how much flavor this had. I had 6 guests and everyone loved them. I added a sprinkle of adobo seasoning to the sauce. Don’t think it made that much difference but this was really good and I will definitely make it again. Thank you for sharing your recipe.

  3. Absolutely delicious! The only changes I made were to add sautéed onions to the chicken/cheese filling, 1/4 tsp garlic powder to the sauce, and added crumbled queso fresco cheese on top with the jack cheese.

  4. Delicious and simple! Made for family dinner with adult children who live out of the house and doubled the sauce so I could freeze for later and somebody stole it 🤣. Thank you for this simple delicious recipe! Will be my go-to from now on!

  5. Very easy, quick & yummy
    I used rotisserie chicken & made 1/2 the enchiladas with flour tortillas & 1/2 with corn tortillas
    Will definitely be made in repeat in our house!
    Thanks for a great recipe. 👍🏻👍🏻

  6. This recipe is easy and delicious. If you like your food a little more spicy use medium or hot green chiles. Leftovers reheat perfectly in the microwave. This is one of my go to recipes when I want something easy and delicious for dinner. These enchiladas are as good as any enchilada I have had in a restaurant.

  7. I am needing to make some of these delicious enchiladas gluten-free. I have the gluten free tortillas, but needing help on how to make the sauce gluten free? Thank you!

  8. Wonderful. So good. You have got to try these. Add anything you want, they are still fantastic.

  9. This recipe sounds and looks really good. I would really like to try and make this. Worried, as I have some stomach issues when things are hot or spicey. Can I use something else besides green chilles, maybe taco seasoning?

      1. Delicious! I’m from a border town in Texas so I’m accustomed to corn tortillas in enchiladas rather than flour so I made that change and used a combination of asadero & cheddar cheese. This recipe is going into my “favorites” folder. Thanks for sharing!

    1. I make this recipe all the time and it is not spicy at all. Just make sure you get the mild green chilies and you shouldn’t have a problem. So yummy!

  10. Prepared these for dinner Sunday. Not only super easy to make but super delicious. You always have the best recipes! Will definitely make again. Thank you.

  11. Huge hit here, thanks so much! I ate something like this at a restaurant about 15 years ago and loved it – I looked for a recipe and couldn’t find one.. Yay, here it is!

    1. I HEAVY seasoned two thick chicken breasts, roasted and shredded them. Spread garlic and herb spreadable cheese on the tortilla before topping with chicken. They were delicious, everyone wanted more. B

  12. Really good starter/base recipe for sour cream sauce! To the butter and flour I added about a TBS of garlic paste and blended those until smooth. Before adding the chicken broth I added 1/4 tsp of cumin, one tsp of salsa verde that I made and a 1/4 tsp of garlic salt & 1/4 tsp pepper. I whisked in the both and then the sour cream. I added about a TSP of the braising liquid from the carnita’s I made and added about a cup of jack/pepper jack cheese (I shredded it). End result I made carnitas enchiladas with sour cream verde sauce. I made this recipe up yesterday while at Sprouts Farmers Market here in PHX. I will make this again and again – at least my hubby will remind me, no doubt. 🙂 Thanks for blogging this sauce!

  13. A great easy filling dinner! I added frozen corn and red onion to chicken and cheese filling and some garlic. The sauce was a little bland so I seasoned it with some herbs, salt and pepper and added a little cheese to the sauce. It was a great dinner I’d make again and again!

    1. I added poultry seasoning and garlic salt to the chicken breast, replaced the Monterey Jack cheese with old cheddar and Tex Mex cheese

  14. I added corn, black beans and onion to the chicken with some cumin, garlic and chilli powder. Doubled the batch for my large family. Two 9×13 pans later had zero complaints from my crew! Thank you.

  15. Amazing, only modification was adding cream cheese to chicken mixture. This is so good we make it weekly! Talk about comfort food. Sure to please. Melt on your mouth delicious. Thanks for this awesome recipe.

  16. OMG. Love these. Big hit with husband and my coworkers. Make them every couple of weeks. Thanks

  17. Oh my goodness, this was really good!! My store was out of green chilies so I cut up some red chili’s, I had frozen, from my garden. Hubby & I both thought they were great, definitely will make again, and again, and again.

  18. Just made these and they are FABULOUS. Added 1/2 of a chopped Walla Walla onion to the chicken and then a small can of sliced black olives and THEN then threw the cheese on top. Nice recipe! Delicious and SO creamy and good.

  19. I’m having surgery next month and I’m looking for recipes to freeze for my family to fix while I am down. Would this recipe work if I froze it. Thank you so much

    1. If I may……. I would use a seal a meal type bag and freeze the actual enchiladas. Do the sauce when you are ready to bake them. I think they would be better this way.

  20. I had some left over pork carnita meat left over and used it with this recipe. It was so delicious!

  21. Made these tonight and they were awesome! Added a little salt and pepper and boom, amazing. Family loved them and requested we make them again soon.

  22. This recipe is so delicious! Everyone loved it and the kids had a second helping! I used rotelle canned tomatoes and Chile’s since we didn’t have just diced green Chile’s. It was just as good. Thanks for sharing your recipe.

  23. Instead of making I roue, I 'cheated. I heated up a couple of cans of Stokes Green Chili with chicken, then mixed in the sour cream and poured over the top.

    1. I haven't frozen them. I don't see why it wouldn't work. I don't think the tortillas would get mushy if you froze the casserole right away.

  24. I wonder how these would work with whole wheat tortillas? Thinking of trying a healthier version use whole wheat, no butter, fat free sour cream, and low sodium chicken broth!!

    1. Whole wheat tortillas would be great! Be careful with fat free sour cream – sometimes it doesn't bake well! I usually use light sour cream.

  25. Making these now. I'm sautéing a little onion and yellow pepper to add into the chicken and cheese filling. Also, I'm using pepper jack cheese to give it a little kick. Because I happen to live in the middle of nowhere I can't get my hands on rotisserie chicken, I'm just baking a couple large breasts that I will shred. I may add a little cumin into the sauce, but haven't decided. I'm sure these are going to be great!

  26. I love this but I switched to corn tortillas. Flour got too mushy for me but it was perfect otherwise!

    1. NO. It really needs a little more spice. Next time I think I will add taco seasoning or cumin, salt, pepper, and maybe a little hot sauce.

  27. These are great! I read a few reviews that said they were bland, so I added some salt and pepper to the sauce and they were really flavorful! I've made them twice in the last two weeks! Thanks for a great recipe! 🙂

  28. My recipe also called for I can cream of chicken soup and chopped green onions…it's amazing ☆

  29. This looks wonderful; thanks for sharing. I also wanted to express my condolences for your loss. Our fur-babies are just that…our babies. My heart was so grieved for you.

  30. I made these tonight using leftover chicken from your Cool Ranch Chicken Tacos. Hubby and I both thought they were great! Recipe is a keeper!!

  31. The only thing I did different was cook my chicken in the crock pot with Chipotle seasoning. So yummy!

  32. This is one of my favorite meals to make…when i put the chicken and cheese in tortilla i also put some mild la Victoria's taco sauce to add flavor.

  33. I actually got this recipe from a little Mexican lady when we lived in Galveston Texas. Have made it for 30 years & still get raves on it!
    I use corn tortillas & dip them in small amt of grease in a skillet.

  34. Made these tonight and they were so good…did add a little onion powder to the chicken but followed the recipe otherwise and it is super. Thanks.

  35. I made these last week and was a huge success!! I will say I did add something, I never follow recipe rules!! For serving, I added a small dipping bowl of taco sauce. I dipped my bites in the sauce, my husband just poured it over his and it really added an extra pop to the flavor. But I love how it was super easy, super delicious, and a just a bit different! Even my two year old ate it up!! Thanks again—so glad I found this site!!!

  36. I just made these for dinner tonight. Super easy. I added taco seasoning to the chicken in the pan and then cooked the sauce in the chicken pan to soak up some seasoning too. DELICIOUS. I pinned the recipe too 🙂

  37. Made these last night. My husband loved them!! He said he hoped we would be having them again. 🙂

  38. I made these a couple of weeks ago and they were soooo good! I was worried my husband wouldn't like them since he is strictly a taco guy – but he loved them! Thanks for the awesome recipe!

    1. I add cream cheese, rotel,green chilies to my chicken. Lightly fry corn tortillas and fill. They are delicious. Can’t seem to add my picture. Bummer

        1. I have made these before and they were amazing. I’m making again tomorrow, what I am wonder if I double the recipe can I freeze the left overs?

        1. Jessica, I would prepare it as usual but don’t pour the cheese sauce on until you are ready to bake it. Mine came out fine this way. Good luck.

  39. I like all kinds of enchiladas but prefer the white cream sauce varieties like yours, this looks really good.

  40. I discovered your blog thru ZipList. I came across this recipe and since then, my family has made it three times. We are in LOVE!

  41. I made these last night for dinner. The whole family loved them! Thanks for posting such wonderful recipes, you really help people like me stay motivated to cook at home more! 🙂

  42. Made these tonight for dinner – didn't have the green chilies, so I added some Franks Hot Sauce – Yummy!

  43. I made these last night, and my husband thought they were great. I used light sour cream, and it worked fine. Plain yogurt might also be a good substitute if you don't have sour cream on hand. Definitely adding this to our dinner rotation!

  44. I made them over the weekend too and thought they were amazing!! I only had light sour cream, light butter and canned chicken and still thought they came out fantastic. Next time I will definitely use some rotisserie chicken, but I didn't miss the extra fat from from the sour cream or butter.

    1. Thinking of making for supper tonight. But for cheese all I have is cheddar and a mexican blend. Ya think Mexican blend cheese would work?
      Thank you.

  45. I made these from pinterest too. I think maybe I was the only one on the planet who thought they were on the bland side. I was totally bummed because I really really wanted to like them.

    1. What method would you use to make ahead and freeze. I am preparing some dishes for a friend who is having surgery.
      Could I just make the enchiladas and freeze and the do sauce after I take out of freezer?

    2. These are screaming to be doctored up! 1 4oz can of chilies isn’t enough. lol I also saute’ mushrooms and onions and add. Anything you like can go in these!

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